Ingredients
1 Granny Smith apple peeled and cut into 8 wedges
1 tbsp lemon juice
1 tbsp granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of allspice
1/2 cup caramel bits or 15 unwrapped soft caramels
1 tsp milk
1 refrigerated pie crust - I used Pillsbury
1 egg lightly beaten
sanding sugar to sprinkle on top
Instructions
- Preheat oven to 425°F.
- Line cookie sheet with parchment paper.
- Toss apples with lemon juice.
- Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
- Unroll pie crust on a lightly floured surface. Roll out just slightly.
- Cut out 8 rounds using a 4 inch cutter.
- Place pie crusts rounds on parchment-lined sheet.
- Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
- Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
- Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
- Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
- Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
- Bake for 12-14 minutes or until golden brown and let cool slightly.
- Reheat caramel if necessary and then drizzle over the top of empanadas and serve.
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